Bored of non-descript veggie bangers? Why not make your own with this recipe from Hugo Wooley?
Makes 12 sausage-size vegetarian sausages
1. Boil the carrots in salted water for 10 minutes. Drain the carrots and allow to cool. Fry the onions gently for 2 or 3 minutes in the oil, don't allow to colour, allow them to cool and put into a food processer along with the carrots and the rest of the ingredients (not the flour for dusting). Don't put in any salt as the cheese will be quite salty. Blitz the lot together to form a kind of dough.
2. Turn out onto a work surface and divide into 12 lumps. Form each lump into a sausage and dust in flour, lay each sausage onto a tray and put them in the fridge for at least 30 minutes. You can freeze them at this point, individually wrapped in cling film.
3. Fry the sausages in a little olive oil and serve with baked beans, baked mushroom and an egg of your choice.
© Hugo Wooley from The Book of Breakfast and Brunch
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